Ogyeopsal is a pork belly cut traditionally used in South Korean barbecue (gui). The cut comes from the pork belly together with the skin. It is similar to more popular samgyeopsal, which does not include the skin. Ogyeopsal is typically sliced into strips that are then grilled on traditional Korean barbecue.

It is usually cut into smaller, bite-size pieces. Grilled ogyeopsal can be enjoyed plain—accompanied by side dishes and dipping sauces—but it is also commonly incorporated into ssam wrappers, together with the accompaniments. Ogyeopsal roughly translates as five-layered meat, due to the number of layers visible on the cut.